Carrots With Fennel
|Onion||1 Medium, thinly sliced|
|Garlic||1 Clove (5 gm), finely chopped|
|Water||1⁄2 Cup (8 tbs)|
|Instant chicken bouillon||1 Tablespoon|
|Dried dill||1⁄4 Teaspoon|
|Fennel bulbs||2 Medium, cut into 1/4-inch slices|
|Carrots||1 Pound, cut crosswise into thirds, then lengthwise into 3/8-inch strips|
Cook and stir onion and garlic in margarine in 10-inch skillet over medium heat until onion is tender, about 5 minutes.
Stir in water, chicken bouillon, salt, dill weed and pepper.
Add carrots and fennel.
Heat to boiling; reduce heat.
Cover and simmer until carrots are tender, about 12 minutes.
Sprinkle with snipped parsley if desired.